Ingredients

Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

100g caster sugar

Method

Put the orange juice, star anise and sugar into a pan. Bring to the boil, stirring, until the sugar has dissolved, then remove the star anise. Cool, then pour into an ice-cream machine and churn until smooth and frozen. (If you don’t have an ice-cream machine, cool the mixture, then tip into a freezerproof container and freeze until firm, whisking every hour with a fork to break up the ice crystals.)

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Comments, questions and tips

Comments (20)

eratwo12th May, 2016

5

Here on farm in Brazil we grow many varieties of oranges. This recipe as is works perfectly with the sour ones. I tripled the recipe which is easily accommodated in my 2 liter machine. In addition I lightened the finished product with two eggwhites worth of italian meringue toads the end of the churing. As my sorbet concoction did not freeze as hard as icecream and melted quickly I paired the sorbet with a layer of rock hard ginger icecream in a loaf pan. After loosening the assemblage it is easy to slice off servings and put the remainder back in the pan to go once more into the freezer.

I used this sorbet recipe for the Chocolate orange bombe Alaska.Agree with previous review that it only needs half the sugar but this would depend on your oranges, so add half whilst it heats and taste until you get the right level. The star anise is lovely and can be quite strong so again taste to make sure.I do have a cheap ice cream maker which made the sorbet lovely and smooth.I will use this recipe again. Just lovely, refreshing and light.

Amazing! First time I have used star anise but I love aniseed so was very keen to try it. I made it with a carton of orange juice which needed using up, so imagine it would be even better with freshly squeezed juice.I changed it only very slightly by leaving the star anise in the juice while it cooled and only took it out when I was ready to churn, which really brought out the aniseed flavour - may be too much for some people but if you like that aniseed flavour really recommend leaving them in for longer.

I had oranges which needing using up and was after a relatively healthy recipe. So far so good (it's in the freezer freezing as I have no ice cream maker, so thank you Good Food for realising that not everyone does) Dead easy and looks yummy. Tip: If you are squeezing oranges, to make it easier to squeeze and to get more juice, pop each in microwave for 30 seconds.

WOW - really easy to make and terrific to eat!!! Got rave reviews from the friends I made it for. I made the bombe and sauce plus the sorbet (without an ice-cream maker). All really easy to do and so great to be able to prepare the day before - hassle free entertaining! The sorbet was AMAZING.

Fantastic! So easy and so tasty. I used clementine juice (I squeezed them fresh), and the flavour was wonderful. It goes well with the gingernut/meringue bombes, or is a treat on its own. It's also nice in the Baked Alaska Bombe.

Oh my but this is simply delicious. I made this without the ice-cream churner - no bother. Don't be tempted to skimp on the star anise because it adds a devine depth to the taste. I am serving this with Ramsey's Chocolate Fondant. I hope the combination works

Made this ice cream to accompany a mango creme brulee i made.. it was beautiful and the hint of star anise was very nice. I don't have an ice cream maker either, so to prevent ice crystals, put it in the freezer, after an hour (or when the edges are frozen) take it out of the freezer and give it a really good whisk. After another hour, do this again. Then after another hour, do this one more time. Then leave it in the freezer, preferably overnight, to freeze completly.

Lovely - went really well with the Ginger Crunch Meringue Bombes. It was very easy to make - even without an ice-cream machine - and the hint of Star Anise was really nice. Very refreshing, and would be really nice on its own in the summer too. It doesn't make a great deal though - so if it was to be on its own I think I'd double the quantities.

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